white batter + chocolate orange breads

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White Batter Bread
Recipe adapted from class materials at the ICE

Updated 3/12/11: It turns out, this bread recipe had some major problems, problems which I’m terribly embarrassed took me 4 1/2 years (and an utter ignorance towards the handful of concerned comments) to realize were there. 1. I forgot to mention that the dough was to be divided among two pans (yikes!) 2. There was too much salt. Better I fix it late than never, right? While I was at it, I went ahead and halved the recipe to make just one loaf, streamlined the directions and added metrics.

The revised recipe works like the dream this bread was originally meant to be. This is a very quick, very simple, tender white sandwich bread with incredible flavor. It requires no kneading and only one rise, and comes out of the oven in 30 minutes. I realize that white bread has fallen out of favor in the last couple decades, but maintain that if for occasional nostalgia alone (or brown bettys!) it’s a delicious thing to know how to whip up if only so you can eat it warm from the oven, slathered with salted butter.

Yield: One sandwich loaf

1 cup (237 ml) milk, warmed (105 to 110 degrees)
1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast
1 tablespoon (13 grams or 1/2 ounce) sugar
1 teaspoon table salt
2 tablespoons unsalted butter, melted plus additional for greasing pan
2 cups (250 grams or 8 3/4 ounces) unbleached all-purpose flour

Whisk yeast into warmed milk and set aside for 5 minutes. Whisk together yeast mixture, sugar, salt and butter. Beat in flour (with a wooden spoon or paddle of an electric mixer) half at a time to make a smooth batter — beat for 3 to 4 minutes with a machine or 5 minutes by hand.

Butter a 9x5x3-inch loaf pan. Pour batter into pan and cover with a piece of buttered plastic wrap and let rise for one hour. About 20 minutes before it is done rising, preheat your oven to 400°F and remove the plastic from your loaf.

Place bread in oven and reduce temperature to 375°F. Bake for 30 minutes, or until an instant-read thermometer inserted into the middle of the bread reads 210°.

Chocolate Orange Bread
From Techniques of Bread Baking 1 at the ICE

Though this sounds more like cake than bread, it is not too sweet and make a perfect breakfast or brunch bread.

1/2 cup warm water, about 110 degrees
2 1/2 teaspoons (1 envelope) active dry yeast
2 3/4 cups unbleached all-purpose flour (remember to reserve some, adding it only if you need)
1/4 cup unsweetened cocoa, about 1 ounce
3 tablespoons sugar
1 teaspoon salt
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup milk
1 egg

One 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan, buttered

1. Place warm water in a small bowl and whisk in yeast
2. To mix dough by hand, combine flour, cocoa, sugar, salt, orange zest and cinnamon in a mixing bowl and stir well to mix. Rub in butter until no piece of butter remain visible. Add milk, egg and yeast mixture and stir to form a rough dough. Transfer dough to lightly floured work surface (you may need the help of a scraper) and knead until smooth and elastic, about 5 minutes.
3. Place dough in a buttered bowl and turn to coast all sides. Cover bowl with plastic wrap and allow dough to rise until doubled in bulk, about 1 hour.
4. Turn risen dough from bowl out onto a floured work surface. Press down with palms of hands to deflate. To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan. Then fold far long edge down to the middle. Fold over the remaining long edge and compress to form a tight cylinder. Place the loaf in the pan, seam side down. Cover the pan with plastic wrap (deb note: you’ll want to quickly spray or oil the top of it so it doesn’t stick to the plastic when it rises) and allow dough to rise until doubled, about 1 hour.
5. When the loaf is rising, preheat oven to 375 degrees and set a rack at the middle level.
6. When the loaf is completely risen, place in oven and immediately lower temperature to 350 degrees. Bake about 30 to 40 minutes, until well risen and firm to the tough. The internal temperature of the bread will be about 210 degrees when it’s done. (deb note: might be as low as 190, as this has an egg and butter in it). Unmold the loaf to a rack to cool.


white batter + chocolate orange breads was originally published on smittenkitchen.com

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